Artichoke And Ripe Olive Tuna Salad Recipes

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ARTICHOKE AND RIPE OLIVE TUNA SALAD



Artichoke and Ripe Olive Tuna Salad image

An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn.

Provided by Sharon123

Categories     Tuna

Time 15m

Yield 5 serving(s)

Number Of Ingredients 9

2 (6 ounce) cans chunk light tuna, drained and flaked
1 cup chopped canned artichoke heart (or use marinated artichokes)
1/2 cup chopped ripe olives (black or kalamata is good)
1/3 cup mayonnaise (to taste)
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano (1/2 teaspoon dried- or try thyme for a change)
1 tablespoon chopped fresh parsley (optional)
sliced tomatoes (otpional)
lettuce leaf (optional)

Steps:

  • Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
  • Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!

TUNA AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI



Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 cups drained canned tuna
2/3 cup chopped artichoke hearts
1/4 cup sliced roasted red peppers
2 teaspoon minced lemon zest
1 teaspoon dried oregano
1 tablespoon chopped parsley leaves
Salt and pepper
3 egg yolks,
plus 1 whole egg*
2 tablespoons Dijon mustard
2 tablespoons roasted garlic
1 lemon, juiced
2 cups olive oil
1 cup canola oil
1 tablespoon minced fresh sage leaves
1 1/2 teaspoons minced thyme leaves
1 1/2 teaspoons minced rosemary leaves
Salt and pepper
8 slices kalamata olive bread
1 small red onion, sliced
4 slices provolone

Steps:

  • In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
  • For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
  • Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

TUNA & ARTICHOKE PASTA SALAD



Tuna & Artichoke Pasta Salad image

I have been making this light, tangy pasta salad ever since I was at the University of Wyoming in the late 1980s. Made with pantry ingredients, it's quick and easy. A nice lunch or summertime dinner with fresh fruit or hearty bread. Sometimes I add halved cherry or grape tomatoes for a little sweetness. Leftovers are just as good! (Prep time does not include cooking time for pasta.)

Provided by wyogirl2008

Categories     Low Cholesterol

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 teaspoon olive oil
1 -2 tablespoon fresh lemon juice, to taste
2 minced garlic cloves
1 tablespoon capers
1 (5 ounce) can tuna, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained and coarsley chopped
2 tablespoons fresh parsley
2 cups cooked spiral shaped pasta (I use multi-grain or whole wheat)
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
  • In a separate bowl, combine tuna, olives, artickokes and parsley.
  • Gently stir in cooked pasta, drizzle with dressing and toss.
  • Add salt and pepper and chill briefly if desired.
  • Divide into 2 bowls and enjoy!

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